We usually make delicious Japanese curry rice from store-bought Japanese curry roux such as “Golden Curry”. This post is for people who love Japanese curry but cannot buy the curry roux for whatever reason. If you have the time to make your own roux from scratch, it is healthier and tastes better also.
How to cook Japanese curry?
Japanese people usually make curry sauce from store bought ready made curry roux. A popular brand is House Vermont curry or Golden Curry . I cook protein such as beef or chicken then add carrots and potatoes usually. In the end, just add curry roux. That is how easy it is to make Japanese curry.
Curry roux from scratch
Although the store-bought Japanese curry roux such as “Golden curry” boxes seem to be readily available, it is still difficult for some people living outside of Japan to buy it. So I am happy to share this recipe.
Spice mix
We need spices for colour, fragrance, and uuumm “spiciness”. I use turmeric mostly for colour. For fragrance, I use cardamom, cumin, cinnamon, cloves, onion powder, garlic powder, nutmeg, and garam masala. And for spiciness, I use black pepper, ginger powder, chilli powder and curry powder.
How to make Japanese curry roux?
Once you have decided which species you are going to blend all together, you need to roast them over low heat in a non-stick frying pan till it becomes fragrant. Set the roasted blend aside. The next step is to add butter and flour to the mix. Melt the butter in a frying pan and add honey then add flour to combine them together over low heat.
When you add the flour, it may be a little lumpy, but if you keep stirring for about 15 minutes, it becomes smooth. Then add the roasted and aromatic spices to the roux. When the mixture has combined, place it into a container to set overnight in the refrigerator.
Storing Curry Roux
I wanted this homemade Japanese curry roux to look like the roux from the grocery stores. So I used a 12 x 12 x 5 cm (4.7 x 4.7 x 2 inch) 380ml in volume cling wrap lined container. After pouring the roux into the container, you fold the cling wrap over the top. Then make a score over the wrap so that when it is set, it is easily broken by hand just like store bought roux. You can see how I do this in my instructional video.
This will store for 2-3 weeks in the fridge and also you can freeze it. Keep it wrapped in the cling wrap and put it in a ziplock bag. This way it will store in the freezer for 2 months.
I would love to hear what you think about this recipe. If you liked the recipe, please rate it and leave a comment below. Also don’t forget to check out my other Japanese curry related recipes such as Chicken Katsu Curry, Japanese Beef curry, Curry Udon and Curry Pan (Curry bread).
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Japanese curry roux homemade
Ingredients
- 1 tsp turmeric *1
- 1 tsp cardamom
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp garlic powder
- 1 tsp nutmeg
- 1 tsp garam masala
- 1 tsp black pepper
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tsp curry powder
- 150 g butter
- 150 g plain (all purpose) flour
- 3 tbsp honey *2
Instructions
- Roast all selected spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside.
- Melt butter in a frying pan over low heat and add honey.
- Add flour into the frying pan and stir to combine butter and flour.
- Keep stirring for about 15 minutes. The mixture is lumpy at the beginning but will become smooth.
- Add roasted spices into the frying pan and combine them all together.
- When they are well combined, turn the heat off.
- Line container(s) with cling wrap and place the roux into the containers.
- Cover and wrap the curry roux with the cling wrap and make scores on them so that it easily breaks into pieces later.
- Place in the fridge overnight and allow to set.
- They will keep in the fridge for a couple of weeks. Or put them in a freezer ziplock bag and keep them in a freezer. It will keep a couple of months.
Jessica says
I am so excited to try this recipe! Is it necessary to add water or chicken broth when melting the frozen roux for use? Or can I simple add the roux by itself into the pot with my veggies and meat? Thank you!
Shihoko | Chopstick Chronicles says
Hi Jessica, yes you need to add water, just like making curry from commercially packaged curry roux like Goldan curry 😀
Cindy says
I used to buy Golden Curry and when I could not longer find it in the stores I’d been searching for that yummy curry flavor. I was absolutely delighted by this recipe!!! I had everything on hand except one spice, but I went ahead and it was still so yummy and tasted like the Golden Curry too. I will be using this recipe regularly and keep this as a staple in the fridge. I chopped up broccoli, carrots, celery, onion and zucchini and sauteed them after the chicken before adding chicken broth and then the roux. My family all loved it! Thansk!
Shihoko | Chopstick Chronicles says
That’s fantastic Cindy. I am glad the recipe is helpful and your family love it too 😀
Jen says
Thanks so much for sharing this recipe! I look forward to trying it. Wondering if it’s necessary to refrigerate the roux (for example because it allows flavors to develop overnight) or if it’s ok to use it directly after making it the same evening?
Shihoko | Chopstick Chronicles says
Hi Jen, You can use it on the same evening.
Mirjam says
Hi Shihoko,
Thank you for your recipe. I tried many already but still havent achieved what I was looking for when thinking of Japanese curry. I’m excited to give yours a try! I have one question though. In your introduction you write about using onion powder and it also can be seen in one of your photos, but I can t find it in the recipe.
Greetings from the Netherlands 🙂
Shihoko | Chopstick Chronicles says
Hello Mirjam. Thank you for trying my curry roux recipe from Netherlands :D. And also thank you for bringing my attention to the recipe. It is my mistake, I add onion powder in the recipe. Thank you. Hope this is what you were looking for.
Anna says
Hi, there, thank you so much for this recipe. One question, though: how many of these 40g blocks should I use If I’m going to prepare the curry Rice recipe you posted? Thank you and greetings from Brazil.
Shihoko | Chopstick Chronicles says
Hi Anna, if you are following the Japanese curry rice recipe, you need 2-3 blocks for 6 serves of curry rice:D
Mikayla says
Hi, thank you so much for this recipe. My partner is Coeliac, so unfortunately he can’t have the Golden Curry brand. I am really excited to make this for him!!
Shihoko | Chopstick Chronicles says
Hi Mikayla, you are welcome. Where I used flour, you need to substitute with rice flour or something gluten free flour 😀
Manuela Zangara says
I tried using gluten-free flour bur the roux is way too thick. Has anyone tried rice flour? And would the proportion be the same (flour to butter)? Thank you!
Sajia K says
Hi, I tried this with a gluten free 1:1 flour and while the flavor was excellent it was far too thick/the consistency was wrong. I think this is because my gluten free flour has xanthan gum in addition to normal thickening power of the flour blends. Next time I will use glutinous rice flour measure for measure in the roux instead.
Shihoko | Chopstick Chronicles says
Hi Sajia, Thank you for making the curry roux and your feedback.
Ivana Mihic says
Hm, I cannot see the video on the page..I just see a ‘Video’ section?
Shihoko | Chopstick Chronicles says
Hi Ivana, It is in the recipe card at the bottom. You can click Jump to Video button at the top of the post too 😀
DiNo says
Wow ! Ive been buying Japanese boxed roux for 35 years.
This recipe is a good size and works.
It became almost as dark as a boxed brand. Thank you !
Shihoko | Chopstick Chronicles says
You are welcome 😀 Good thing is that you can adjust spiciness and which spices to mix 😀
Beth says
I love recipes like this that make my life easier! This is great that it can last so long in the fridge or freezer! Perfect for my busy weeknights!
Ashley says
I love having this roux on hand. And this tutorial and instructions was so easy to follow. Thanks so much!
The Book of Food says
Thank you ! I’m really proud I could make my own curry roux and the japanese curry rice turned out excellent. Thanks again ! 😀
Jennifer Kennedy says
Love this curry. Tonight for dinner with your tonkatsu recipe and carrots and rice. Thank you.
Jennifer Kennedy says
We had Golden curry last night with your tonkatsu recipe with carrots and potatoes. It was very good. Tonight I am making this curry rue for use in the future. It says 18 servings. If I make 4 squares each would be 4.5 servings. How much liquid with each square would you recommend? Thank you, Jennifer
Mary Topper says
oops! I meant he LIVED in Japan!
Mary Topper says
Another time-saving recipe from your site… Many Thanks! My son lied in Japan for 7 years as a high school English teacher and shared recipes and food information about Japanese foods. I always envied the fact that he could just go to a store and buy prepared Curry Roux to cook with whenever he wanted. Now it will be available to me, and I’ll know what ingredients are in it!
Shihoko | Chopstick Chronicles says
Yes, Mary and find out the spice ratio that you like too.
Andrea says
I don’t but cling wrap for environmental reasons. Do you think parchment paper would work instead? Or do you have a suggestion for an alternative?
Shihoko | Chopstick Chronicles says
Hi Andrea, good point! yes of course you can use parchment paper would work. I just thought cling wrap is easier to score.
Linda says
I love Japanese cuisine and curry is one of my favorites. I will have to look for the boxed variety but if I can’t find it I’m ready to try my hand at this aromatic looking roux. Thanks for all the step by step directions which makes this an easy recipe to follow.
Shihoko | Chopstick Chronicles says
Thank you Linda, It is really worth to make your own 😀
Kristen says
This roux is a GAME changer!! It is so good and adds so much flavor to so many dishes
Shihoko | Chopstick Chronicles says
Kristen Thank you! Yes it is a game changer 😀
Jann says
What amount of meat /vegetables would one block cover. I use the Golden Curry available in Australia as a comparison
Shihoko | Chopstick Chronicles says
Hi Jann, are you talking about whole recipe block or 1 piece of the block? I piece was about 40g and recipe makes about 9 of them. All together makes about 360g block of curry roux. My estimation is 1.5 liters of water, 3 postatos, 1 1/2 carrot, 2 onions, 1.5kg meat.
Jen says
Thank you for this recipe! I use the boxed curry roux but would love to make my own instead. Will definitely try this!
Shihoko | Chopstick Chronicles says
Thank you Jen 😀